Crab and swede
Crab and swede are about as Norwegian as ingredients get — we've been growing swede in Norway since the 1600s. This recipe adds a lovely mayonnaise made with deep-fried yeast (!), sharp fermented redcurrants and a good sauce of swede and browned butter.
Ingredients
For the crab with deep-fried yeast mayonnaise
- Fresh yeast
- l Neutral oil (sunflower is good)
- Egg yolks
- Lemon
- tbsp Picked crab
For the baked and smoked swede
- Swede
For the swede sauce
- ml Swede juice
- tbsp Browned butter
- tbsp Blackcurrant leaf oil (or dill oil)
- Salt (to taste)
For the kale powder
- g Kale
Instructions
Crab mixture with deep-fried yeast mayonnaise
Pour the sunflower oil and 2 packs of fresh yeast into a heavy-based pan and blitz with a stick blender.
Heat it and whisk until you have a clear oil.
Once the oil is clear, crumble in the remaining yeast and fry until the yeast is deep golden and crisp.
Put the egg yolks in a bowl and whisk while you add the yeast oil in a thin, steady stream. Whisk to a mayonnaise consistency and season to taste with salt and acidity.
When you're happy with the mayonnaise, mix it with an equal quantity of crabmeat. Season to taste with salt and acidity.
Yeast mayonnaise tastes almost like toasted pine nuts and has a savoury, meaty edge that complements the crabmeat.
Baked and smoked swede
Bake the swede whole, skin on, at 160°C/140°C fan/gas 3 until it reaches a core temperature of 80°C. Salt it generously.
Chill it in the fridge.
Once it's cold, take off the skin and put it straight in the barbecue (or a heatproof steel tray) and smoke it for 25-35 minutes.
Cut it into thin slices.
If you have a mandolin, it's perfect for this.
Swede sauce
Reduce the swede juice by about half and add the browned butter and the blackcurrant oil (or dill oil).
Bring it quickly to the boil and season to taste with salt and lemon.
Kale powder
Strip the stalks off the kale and dry it in the oven at 100°C until crisp.
Blitz it in a blender to a fine powder.
Build the dish with lovely slices of swede and the deeply flavoured crab mixture. Pour over the sauce, garnish with fresh herbs or flowers if you like, and scatter the kale powder over right at the end.
For the crab with deep-fried yeast mayonnaise
For the baked and smoked swede
For the swede sauce
For the kale powder
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